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food

Greek Stuffed Spaghetti Squash

Spaghetti squash just got a glow up.

Greek Stuffed Spaghetti Squash

Ingredients

  • 2 small spaghetti squash
  • 17 ounces spinach
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon chili flakes
  • 1/2 lemon, zest only
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Small bunch dill
  • Small bunch parsley
  • 1 egg
  • 3 1/2 ounces feta
  • Salt and pepper
  • Oil
  • 1/2 cup grated cheese
  • 1 teaspoon sesame seeds

Steps

  1. Preheat the oven to 350 degrees.
  2. Cut the squash in half, across the middle, then trim each end so that they can stand upright with the cut side facing upwards. Remove the seeds, then place upright on a baking tray and bake for 40 to 50 minutes, until the middle is soft.
  3. In a large pan over low heat, add the spinach and water. Put the lid on and allow it to steam for a few minutes, until wilted. Take the lid off, stir and drain. Allow to cool slightly and roughly chop it.
  4. In a large frying pan, saute the onion in olive oil until soft. Add the garlic, chili flakes, lemon zest, salt and pepper, and cook for another 2 minutes. Add the chopped herbs and cook until they’ve wilted, then switch off the heat. Add the chopped spinach and mix through, then leave to cool slightly.
  5. When the squash are cooked, allow to cool until you can handle them, then scoop out the flesh, leaving about 1/4 inch of flesh so the ‘bowl’ holds its shape. Drizzle 1 tablespoon oil over the spaghetti-like strands and season with salt and pepper, then add half of the sesame seeds and lightly toss to mix through.
  6. Once the spinach filling has cooled, beat the egg and add it to the spinach. Crumble the feta in, reserving a spoonful for the end, and mix it all together.
  7. Spoon one-eighth of the spinach mix into each squash bowl and flatten down gently. Add one-eighth of the squash to each, then add the remaining spinach and the remaining squash. Add a sprinkling of sesame seeds to each, and top with grated cheese and remaining feta. Put back into the oven for 20 minutes until heated through, then serve with salad.